Welcome to a recipe that will redefine your idea of chicken cutlets! In many Eastern European homes, kotlety are the ultimate comfort food, a dish that brings back warm memories of family dinners. This recipe takes the beloved classic to a new level. We're making incredibly juicy chicken cutlets, filled with an aromatic heart of garlic-basil butter, all encased in a perfectly golden, crispy breading. It's a simple dish with a delightful surprise inside, guaranteed to become a new favorite at your dinner table.
Juicy cutlets in crispy breading
Ingredients for Juicy Cutlets in Crispy Breading
- 620 g ground chicken
- 50 g onion
- 40 ml cream
- 60 g butter
- 40 g green basil
- 4 cloves garlic
- 1-2 chicken eggs
- 35 g breadcrumbs
- 35 g all-purpose flour
- 5 g ground sweet paprika
- 2 g khmeli-suneli (a Georgian spice blend)
- salt, ghee (clarified butter)
How to Make Juicy Cutlets in Crispy Breading
Mix chilled ground chicken fillet with minced onion. Season with ground sweet paprika and add khmeli-suneli (a fragrant Georgian spice blend). Pour in cold cream and salt to taste. Thoroughly knead the mixture for several minutes. You can knead it with your hands like dough. Then, place the bowl in the refrigerator for 15 minutes.
Kneading the ground meat
For the filling, take room temperature butter. Add finely chopped green basil to the butter. Press a few medium-sized garlic cloves through a garlic press. Mix the filling ingredients together. Divide the filling into 6 equal parts.
Preparing the filling: butter, green basil, and garlic
Place a piece of the ground meat mixture, about the size of an apple, in your palm and flatten it into a patty. Add the filling to the center. With wet hands, form an oval cutlet.
This recipe yields 6 cutlets.
Adding the filling to the center and forming an oval cutlet
For the three-step breading, you will need 3 plates or shallow bowls. In the first plate, put the all-purpose flour. In the second, crack a raw egg and beat it with a fork. If the egg is small, it’s better to use two. In the third plate, put the breadcrumbs.
Preparing the three-step breading
Dredge the cutlets in flour. Then dip them in the beaten egg. Finally, coat them in breadcrumbs.
Place them on a board sprinkled with breadcrumbs and refrigerate for 15 minutes.
Refrigerate the breaded cutlets for 15 minutes
Melt ghee (clarified butter) in a non-stick skillet. Pan-fry the cutlets in the hot ghee until golden brown, about 3-4 minutes on each side. If you don’t have ghee in your refrigerator, you can pour 2 tablespoons of vegetable oil into the skillet and add 1 tablespoon of butter.
Transfer the skillet with the cutlets to a preheated oven at 180°C (350°F) and cook for about 6-7 minutes until done. Don’t leave them in the oven any longer, as the filling might leak out.
Frying the cutlets in ghee
Place the skillet with the cutlets in a preheated oven for about 6-7 minutes
Before serving, garnish with fresh herbs and rings of hot pepper.
Garnish the finished juicy cutlets with herbs and rings of hot pepper
And there you have it—perfectly juicy, crispy, and flavorful chicken cutlets that are sure to impress! These are wonderful served hot from the oven with a side of creamy mashed potatoes, a fresh garden salad, or your favorite grain. They are a testament to how simple ingredients can create an unforgettable meal. Don't be afraid to experiment with the filling; dill or parsley would also be delicious. We hope you enjoy every bite of this comforting and elegant dish. Happy cooking!
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